Biberli Ekmek (Turkish Pepper Bread)

Biberli Ekmek holds a special place in our hearts, especially for me (Zerrin), as I grew up in Tarsus, a city in the Mersin region where this delicious pastry is a local favorite.

I still remember the excitement I’d feel as a kid, running home from school, knowing mom might have baked Biberli Ekmek for me. The smell of the rich, spicy topping and the soft, warm bread was just irresistible!

On the other hand, Yusuf had never even heard of Biberli Ekmek before we got married. That’s how local this pastry is! Unless you’re from Hatay or Mersin (cities in the south of Turkey)—or have friends from these regions—there’s a good chance you may not know about it either.

What is Biberli Ekmek?

Biberli Ekmek, Turkish Pepper Bread, is a soft, savory pastry topped with a rich mixture of red pepper paste, spices, and olive oil. It’s a local specialty from the southern regions of Turkey, particularly Hatay and Mersin. The word “biberli” means “with pepper,” referring to the flavorful topping that makes this bread so unique.

Here, “pepper” refers to red pepper, which can take different forms in the recipe. The topping might include red pepper paste (biber salçası), red pepper flakes (Turkish pul biber), fresh red peppers, or even dried red peppers.

Both Hatay (Antakya) and Mersin have their own versions of Biberli Ekmek. In Hatay, the topping includes çökelek, a crumbly cheese similar to feta (beyaz peynir). It is also flavored with additional spices like cumin, a local variety of thyme called zahter, and nigella seeds, giving it a complex and aromatic taste.

In Mersin, this pastry is simply called “biberli,” without using the word “ekmek” (bread) when talking about it. The Mersin version doesn’t include any cheese in the topping and sometimes features chopped fresh red peppers for a slightly different texture and flavor.

Biberli Ekmek is common in bakery shops and at street vendor stands, often found alongside simit, another Turkish favorite that’s similar to a bagel. 

Notes About The Ingredients

The full list of ingredients and their measurements can be found in the recipe card below, but let’s go over a few important notes about the key ingredients to help you get the best results.

For the Dough

Milk and Water: These should be lukewarm—not too hot or cold—to help activate the yeast properly and create a soft, fluffy dough.

Sugar: A small amount of sugar is added to feed the yeast and help it work better. Don’t worry; it won’t make the bread sweet.

For the Topping

Red Pepper Paste: Known as biber salçası in Turkish, this is the star ingredient of the topping. It’s a thick, flavorful paste made from red peppers and comes in two varieties: spicy and mild. The most well-known brand is Öncü, which can be found online. Choose the variety that suits your taste, but if you can’t find it, don’t worry! You can still make Biberli Ekmek by adding a bit more tomato paste, paprika, and red pepper flakes as a substitute.

Red Pepper Flakes (Pul Biber): Turkish-style red pepper flakes are tangy, smoky, and slightly sweet, adding a unique flavor to the topping. If you don’t have pul biber, regular red pepper flakes will work too, though the flavor will be slightly different.

Sesame Seeds (susam): You can use toasted sesame seeds for a nuttier flavor, but raw sesame seeds work perfectly fine as well.

How to Make Biberli Ekmek

Making Turkish Pepper Bread is a straightforward process. You can find the detailed instructions in the recipe card below, but here’s a quick summary.

Start by making the dough. Combine all the ingredients in a large bowl using a spatula until you have a sticky, well-mixed dough. There’s no need to knead it! Cover the bowl and leave the dough to rise in a warm place until it doubles in size.

For the topping, mix together chopped red peppers, onions, spices, red pepper paste, tomato paste, and olive oil in a bowl. 

Once the dough has risen, make small dough balls and place them on a lined baking sheet. Flatten each ball into a round shape using your fingers, dipping them in a little oil as needed to prevent sticking.

Spread a little topping mixture over each piece of dough, making sure it covers the surface evenly. Bake the breads in a preheated oven until the edges and bottoms are golden.

Alternative Baking Method

For a quicker method, spread the risen dough evenly onto a lightly oiled baking sheet. Use your fingers, dipped in oil if needed, to flatten it out. Spread the topping mixture evenly over the dough, then lightly score it into squares or rectangles with a knife.

Bake as usual until golden, then cut along the scored lines into slices once baked. This method is perfect for serving a crowd with less effort!

Why is the Dough Sticky?

The dough for Turkish Pepper Bread is meant to be sticky, and that’s a good thing!

The high moisture content in the dough is what helps create the soft, airy texture that makes this bread so special. 

If the dough feels too sticky to handle, don’t worry—it’s normal! Simply use a spatula to mix it, and when shaping, lightly oil your fingers to prevent sticking. 

Bake it Below the Middle Rack!

Biberli Ekmek is best baked on a rack just below the middle of the oven. This placement ensures that the dough bakes evenly, allowing the bottom to cook through properly while the topping caramelizes beautifully without burning.

Serving Suggestions

Biberli Ekmek is often enjoyed at afternoon tea gatherings or as part of a long Turkish breakfast spread.

Traditionally, it is paired with Turkish tea (çay) for a classic combination, or with a glass of chilled ayran, a refreshing yogurt drink.

For a heartier meal, serve it alongside meze dishes like haydari (a yogurt-based dip) or hummus for a delicious combination. It’s also amazing paired with soups like Ezogelin Soup, making a comforting option for lunch or dinner.

Leftovers? No problem! Turkish Pepper Bread still tastes great the next day, which is why we love putting it in our son’s lunch box. 

Alternative Add-Ons

In this recipe, we’re making the Mersin version of Biberli Ekmek. If you’d like to experiment with some flavors common in the Hatay version, there are a few delicious add-ons you can try.

You can mix crumbled feta cheese (or çökelek) into the topping for a tangy twist. Just remember to skip the salt in the topping, as the cheese will already add enough.

For extra depth, you can also add nigella seeds and spices like cumin or a sprinkle of zahter (a local thyme) or za’atar spice blend to the topping mixture. 

Storage & Reheating

To keep your Biberli Ekmek fresh, store it in an airtight container. It will stay good at room temperature for up to 2 days or in the refrigerator for up to a week.

To reheating, preheat your oven to 190°C, then turn it off and leave the door slightly open. Place the Turkish pepper breads inside and let them sit for 5-10 minutes. This gentle reheating warms the bread without drying it out.

If you reheat them in a working oven, the breads might lose some of their softness, so we recommend this method for the best results. You can simply reheat them in a pan over low heat as well. That being said, we also love enjoying Biberli Ekmek at room temperature—it’s just as delicious!

If you want to freeze it, let the baked Biberli Ekmek cool completely, then wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, let it thaw at room temperature first and then reheat as described above.

More Turkish Breads

• Ramazan Pidesi
• Bazlama
• Turkish Cornbread
• Lavash Bread

You Might Also Like